CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

3.

If using head lettuce, rinse lettuce thoroughly under cool running water, drain, separate leaves and dry thoroughly. If using shredded lettuce, it should be prewashed. Shred lettuce thinly. Rinse tomatoes under cool running water, drain, core and dice. After draining tomatoes, combine with lettuce and portion ¼ in containers.

Or, chill for later use. If chilling: CCP: Cool to 70 degrees F within 2 hours and to 41 degrees F within an additional 4 hours.

1 pound dry beans = about 2½ cups dry or 6¼ cups cooked beans.

Use USDA Foods products when available. Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered. If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis. "Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for entrées.